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Pistachio Strawberry Cupcakes

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These Pistachio Strawberry Cupcakes combine nutty pistachio and tangy strawberry in a moist, tender cake topped with a creamy strawberry buttercream, perfect for any gathering.
Print Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 555
Ingredients Method Nutrition Notes

Ingredients
  

Cupcake Ingredients
  • 1 cup unsalted pistachios, finely ground Use shelled pistachios and grind for texture and flavor.
  • 1.75 cups cake flour Keeps the crumb soft and tender.
  • 0.75 teaspoon baking powder Provides gentle lift.
  • 0.25 teaspoon baking soda Helps with rise and texture.
  • 0.25 teaspoon salt Balances sweetness and enhances flavor.
  • 0.5 cup unsalted butter, softened Adds moisture and richness.
  • 1 cup granulated sugar Sweetens the cupcakes and helps with structure.
  • 3 large egg whites, at room temperature Lightens the batter without extra fat.
  • 2 teaspoons pure vanilla extract Classic warm flavor.
  • 0.75 teaspoon pure almond extract Intensifies pistachio notes.
  • 0.5 cup full-fat sour cream, at room temperature Keeps the crumb moist and tender.
  • 0.5 cup whole milk, at room temperature Thins the batter.
  • 1 drop green gel food coloring (optional) For subtle green tint.
Frosting Ingredients
  • 1 cup freeze-dried strawberries, for the frosting Grind to a powder for flavor.
  • 1 cup unsalted butter, softened, for the frosting Base for creamy buttercream.
  • 3 cups confectioners’ sugar, for the frosting Sweetens and stabilizes.
  • 3 tablespoons heavy cream, for the frosting Adds richness.
  • 1 teaspoon pure vanilla extract, for the frosting Enhances strawberry flavor.
  • 1 pinch salt (optional), for the frosting Cuts sweetness.
Garnishes
  • to taste fresh strawberry slices (optional) Adds freshness.
  • to taste pistachio crumbs (optional) Adds crunch.

Method
 

Preparation
  1. Preheat your oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners.
  2. Place the unsalted pistachios in a food processor and grind until they form fine crumbs.
  3. In a medium bowl, whisk together the cake flour, baking powder, baking soda, salt, and 3/4 cup of the pistachio crumbs until evenly combined.
  4. In a large mixing bowl, beat the softened butter and granulated sugar on medium speed until the mixture is light and creamy, about 2 to 3 minutes.
  5. Add the egg whites, vanilla extract, almond extract, and sour cream to the butter and sugar. Mix until combined.
  6. Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
  7. Slowly add the whole milk and mix until the batter is smooth.
  8. If desired, add 1 drop of green gel food coloring and fold gently.
Baking
  1. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  2. Bake for 19 to 22 minutes, or until a toothpick inserted in the center comes out clean.
  3. Remove the cupcakes from the oven and transfer them to a wire rack. Let them cool completely before frosting.
Making Frosting
  1. Place the freeze-dried strawberries in a food processor or spice grinder and grind to a fine powder.
  2. In a mixing bowl, beat the softened butter until creamy. Gradually add the confectioners’ sugar, then add the strawberry powder, heavy cream, and vanilla extract.
  3. Beat on medium-high until the frosting is smooth and spreadable. Optionally, add a pinch of salt.
Assembling
  1. Pipe or spread the strawberry buttercream onto the cooled cupcakes.
  2. Garnish with the remaining pistachio crumbs and fresh strawberry slices if desired.
Storage
  1. Store any leftovers in the refrigerator for up to 3 days.

Nutrition

Serving: 1gCalories: 555kcalCarbohydrates: 75gProtein: 6gFat: 28gSaturated Fat: 17gSodium: 200mgFiber: 1gSugar: 50g

Notes

Make sure all ingredients are at room temperature for the best results. Do not over-mix the batter once the dry ingredients are added.

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